Active Time: 30 mins | Total Time: 1 hr 15 mins | Yield: 6 to 8 Servings
The name of this dish speaks for itself! It is the best! Try it and taste it yourself. Enjoy!
1/2 tsp (4g) baking soda
4 lbs (about 2kg) russet or Yukon Gold potatoes, peeled and cut into quarters, sixths, or eighths, depending on size (see note)
5 tbsp (75ml) extra-virgin olive oil, duck fat, goose fat, or beef fat
A small handful picked rosemary leaves, finely chopped
3 medium cloves garlic, minced
Freshly ground black pepper
A small handful of fresh parsley leaves, minced
Step 1: Place the oven rack in the middle part, then preheat the oven to 400 degrees F or 200 degrees C.
Step 2: Place a large pot with water on the stove and turn the heat to high.
Step 3: Add 2 tablespoons of Kosher salt, potatoes, and baking soda. Stir until well just mixed.
Step 4: Allow the water to boil again, then reduce the heat to medium-low to simmer. Cook the potatoes until fork-tender. This will take about 10 minutes.
Step 5: Place a saucepan with duck fat, olive oil, garlic, and black peppers on the stove and turn the heat to medium.
Step 6: Stir and cook for 3 minutes or until the garlic is slightly toasted.
Step 7: Strain the oil into a large bowl. Set aside the rest of the ingredients.
Step 8: Drain the potatoes and leave them in the pot for 30 seconds.
Step 9: Transfer into a bowl, drizzle oil, and season with salt and pepper.
Step 10: Move the potatoes into a large baking sheet.
Step 11: Roast inside the oven for about 20 minutes.
Step 12: Flip the potatoes and roast for another 30 minutes or until brown and crispy.
Step 13: Remove from the oven and transfer the potatoes into a large mixing bowl.
Step 14: Add the minced parsley and garlic-rosemary mixture. Toss until well combined.
Step 15: Serve and enjoy!